The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside. Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl. Add the flour, cocoa powder and sugar to the bowl and stir together by hand. Add the eggs and vanilla and stir until combined. Pour the batter into the cake tin and bake for 25 minutes. The cake should have a firm top that cracks when you apply pressure to it with your finger. Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring. Serve warm with a dusting of icing sugar.
Preheat your oven to 180℃ and line a 20cm X 20cm X 5cm cake tin with baking paper. Add the butter to a heatproof bowl. Break the chocolate into pieces and add it to the butter. Set the bowl over a saucepan with simmering water and allow to melt. Remove the bowl from the heat and stir the mixture to amalgamate. Set aside, stirring every now and then, to cool until lukewarm. Add the sugar and vanilla to the chocolate mixture and stir through. Add the eggs one at a time and beat well with a hand whisk. You want a glossy, smooth mixture. Sift the flour, cocoa powder, salt and baking powder together and add it to the chocolate mixture. Mix through. Chop the remaining 120g milk chocolate in to chunks the size of peas. Stir the chocolate into the brownie mixture. Scoop the batter into the prepared baking tin and bake for 30 minutes. Remove from the oven and cool completely before slicing it into 16 squares. The brownies keep well in a sealed container for 3 – 4 days.
For the topping: 160g chocolate, chopped 125ml cream 5ml corn syrup
Preheat your oven to 180℃. Spray and line the bottom (not the sides) of a 38cm X 25cm X 2,5cm baking tray with baking paper. Spray the paper lightly with a cooking spray. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to high speed, add the 83ml sugar and whisk for 5 minutes until the mixture is stiff. Set aside. Add the egg yolks, 125ml sugar and vanilla to a mixing bowl and beat for 2 minutes with electric beaters. Sift the flour, cocoa powder, baking powder and salt into another mixing bowl. Add the espresso powder to the dry ingredients. Melt the butter and pour it over the dry ingredients. Add the egg yolk mixture as well and beat on medium speed until the ingredients are combined. Now fold in the stiff egg whites by stirring in a third and then gently folding in the rest. Keep folding until there are no white streaks in the batter. Spoon the batter into the prepared baking tray and spread it evenly into a thin layer. Bake for 10 minutes.
Rolling the cake: Place a thin kitchen towel on a work surface and sift about 30ml cocoa powder over the towel. Take the cake directly from the oven, run a sharp knife around the edges of the pan and immediately invert the cake onto the cocoa powder/kitchen towel. Gently peel off the baking paper and roll the cake and the kitchen towel in a coil. Set aside to cool completely.
Making the cream filling: Pour the whipping cream into a mixing bowl, sift over the icing sugar and add the vanilla. Beat the mixture with electric beaters until it is stiff enough to have a spreadable consistency. Unroll the cold cake and remove it from the kitchen towel. Spread the cream filling over the surface and roll the cake once again. Place the Swiss roll on a cooling rack to cover with the chocolate topping.
For the chocolate topping: Add all the ingredients to a heatproof bowl and set it over a saucepan with barely simmering water. Stir until the chocolate has melted completely and the mixture is amalgamated. Take the bowl from the heat and set aside for about 15minutes, stirring it every now and then so that it cools down a bit. Pour the chocolate over the Swiss roll and spread it slightly with a spatula. Wait for the first batch/layer to set slightly before pouring the rest of the chocolate over the cake. Allow the cake to stand on the cooling rack until the topping has set completely.
Transfer the Swiss roll to a serving plate and enjoy!
My Whisk and I 